You probably read the title and thought… what? Sandwich Cupcake? Cheese Icing?! Yup. Let me explain. My friends at Chebe contacted me to come up with a yummy recipe that could be great for back-to-school lunches. After watching a recent episode on Food Network, I saw them make some amazing Italian Cupcakes and thought “how awesome would that be with gluten free Chebe Mix!?” And so they were born. – Keeley McGuire
Recipe and photos courtesy of Keeley McGuire
- 1 package (7.5 oz) Chebe All-Purpose Bread Mix
- 2 large eggs
- 2 Tbsp oil or softened margarine
- 4 Tbsp milk, liquid milk substitute, or water
- 3 Tbsp oil or beaten egg, set aside
- 6 slices salami
- 6 slices capicola
- 3 slices prosciutto, sliced in half = 6 slices
- 6 slices provolone cheese
- optional: hot peppers
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Preheat oven to 350F. Grease muffin tin (I recommend a silicone muffin baking pan for this recipe).
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Make your mix as instructed on the package. Then make a small “pancake” with your hands, about 2-2.5” in diameter.
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Begin to work dough into the bottom of the cupcake pan, by spreading it up the sides. Trying to keep it as thin as possible without any rips or tears in the dough.
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Fill each cup with a 2” round slice of salami, capicola, and prosciutto.
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Divide the remaining dough into six equal parts. Form 1.5” pancakes with your hand to form the tops of the cupcakes.
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Lay on top and pinch the sides, as best possible, so that they bake together.
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Bake for 15-16 minutes.
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Once they’ve baked, lay a 2” diameter cutout piece of provolone cheese on top for the “icing”.
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Return them to the oven just until the cheese starts to melt/ bubble.
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Remove from oven and let cool in pan.
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Serve and enjoy.
This recipe works great with Chēbē All Purpose Bread Mix, but you may also try it with these Chēbē mixes:
